Citrus Risotto

Method

1. Remove the zest from the citrus fruits (pink grapefruit, orange, lime, lemon), taking care to avoid the white pith.
2. Cut the citrus fruits into thin slices.
3. Place the citrus slices in a pot, cover with water, and bring to a boil.
4. While the citrus cooks, prepare a vegetable broth using only carrots and celery.
5. After 10 minutes, drain the citrus slices and separate them from the broth. Return the pot to the stove.
6. In the same pot, make a thick bechamel: melt butter, add cornstarch (maizena), cook briefly, then add whole milk and stir until thick.
7. Add the juice squeezed from the boiled citrus slices to the bechamel and mix well.
8. In a separate pan, toast the rice dry, stirring until very hot.
9. Deglaze the rice with Franciacorta wine and let the alcohol evaporate.
10. Add the vegetable broth gradually, season with salt, and cook gently for about 6 minutes, stirring occasionally.
11. After 6 minutes, add the citrus cream (the citrus bechamel) and some of the reserved citrus zest.
12. When the rice is al dente, turn off the heat. Mount with cold butter, abundant Parmigiano cheese, a pinch of pepper, and a splash of Franciacorta.
13. Toss the risotto vigorously to incorporate air and achieve a creamy, glossy texture.
14. Serve on a plate, decorate with colorful citrus zest and a sprinkle of pepper.